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Recipes: Roasted Tomatoes with Orange and Cardamom, and Waffles, from 'Intolerant Gourmet'

Here's two recipes from Barbara Kafka's "Intolerant Gourmet," featured in today's Buffalo News. Her waffles are pretty straightforward, except for the flour substitutions to make them gluten-free. But orange and cardamom with cherry tomatoes? "An unusual set of seasonings, but the tomatoes seem to enjoy them," Kafka writes. "I do."

Roasted Cherry Tomatoes with Orange and Cardamom
(Serves 4 to 6)

2 pints stemmed cherry tomatoes (ample 4 cups)
1 1/2 tablespoons olive oil
1/4 teaspoon kosher salt, or to taste
5 strips orange zest, each 1/4 inch wide and 3 inches long
5 cloves garlic, smashed, peeled, and each cut lengthwise into 4 pieces
10 cardamom pods, hit with the flat of a knife to liberate about 2 teaspoons seeds

Heat the oven to 500°F with a rack in the center.

Put the tomatoes into a shallow 9-×-13-inch roasting pan. Add the olive oil and roll the tomatoes in it until thoroughly coated. Sprinkle with the salt. Roast for 10 minutes.

Shake the pan to turn the tomatoes around. Add the orange zest, garlic, and cardamom pods and seeds around the tomatoes so that they are resting on the pan. Roast for 15 minutes.

 

Waffles
(Makes eight 5-by-6-inch waffles)

The author writes: "These are so good that my husband ate the entire batch covered in maple syrup while I was out of the kitchen fixing my computer.

They are light and elegant and could equally well serve as a dessert if topped with Raspberry Sauce (page 199) or Chocolate Sauce (page 199). If your friends love these, make double or triple the dry ingredients and store until you’re ready to make a batch.

It is true that the variety of flours may be new; but today most of them are available at markets, and in health-food stores or on the web."

1/4 cup tapioca flour
1/2 cup garbanzo bean (chickpea) flour
1/2 cup potato starch
3/4 cup white rice flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups coconut milk
2 eggs
1/2 cup plus 1 tablespoon safflower oil
Turn a waffle iron to high.

Mix the dry ingredients in a medium bowl. In another bowl, whisk the coconut milk, eggs, and 3/8 cup of the oil together. Then whisk the wet ingredients into the flour mixture until well combined.

Evenly brush both the top and bottom of the hot waffle iron with 1 to 2 teaspoons of the remaining oil. Pour 1/2 cup batter for each waffle (the iron we used makes two waffles at a time; if yours is much smaller, use 1/3 cup batter) and close the waffle iron. Cook for 5 to 6 minutes, or until the waffles are crisp and golden brown (the waffles are crisper when less oil is used to grease the waffle iron).

Credit: “Excerpted from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books). Copyright © 2011. Photographs by Johnny Miller.

 

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